When you are cooking chicken breast, is this on the stovetop? If it is how many 
minutes on each side do you cook them for? I really don't want to start over, I 
meant to say stove top.

Teresa MullenSent from my iPhone

> On Nov 23, 2015, at 9:45 PM, John Diakogeorgiou via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Mustard is also a very good marinade. I will often use a comination of
> olive oil, salt, pepper, oregano, cumin, and whatever I feel like that
> day. To this I will add one of yogurt, mustard, or soy sauce. Marinaid
> for at least two hours or over night. Don't over cook. Overcooking is
> your worst enemy. If you are not sure how to tell if meat is cooked,
> invest in a talking thermometer.
> 
> On 11/23/15, Charles Rivard via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>> More info is needed.  Are you frying them, baking them, grilling them,
>> smoking them, or some other method?
>> 
>> ---
>> Be positive!  When it comes to being defeated, if you think you're finished,
>> 
>> you! really! are! finished!
>> ----- Original Message -----
>> From: "Victoria E Gilkerson via Cookinginthedark"
>> <cookinginthedark@acbradio.org>
>> To: <cookinginthedark@acbradio.org>
>> Sent: Monday, November 23, 2015 2:10 PM
>> Subject: [CnD] Cooking Chicken Breasts
>> 
>> 
>>> 
>>> 
>>> My question is how do you cook chicken breasts so that they do not dry
>>> out
>>> in the process?
>>> 
>>> 
>>> 
>>> 
>>> 
>>> 
>>> 
>>> Victoria E Gilkerson
>>> 
>>> 
>>> 
>>> 
>>> 
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